Mixed leaf salad with walnuts and roquefort
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Chopped walnuts |
3 | tablespoons | Red wine vinegar |
2 | tablespoons | Dijon mustard |
1 | tablespoon | Fresh chopped parsley |
¼ | cup | Olive oil |
Salt & pepper; to taste | ||
6 | cups | Mixed lettuces; such as arugula, |
; red leaf, butter | ||
; lettuce or baby | ||
; greens | ||
½ | cup | Crumbled roquefort cheese |
Directions
First, spread the walnuts on a cookie sheet and roast in the oven at 375ø, for about 20 minutes or until fragrant and slightly golden. Let cool. In a small bowl, whisk together the vinegar, mustard and parsley. Gradually whisk in the olive oil and season with salt & pepper to taste. In a large salad bowl, toss the salad greens with the toasted walnuts, roquefort cheese and the vinaigrette. Serve at once.
Serves 4
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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